Shu Pu-erh Gongting Lao Banzhang Menghai 2019 357g

Gongting Lao Banzhang Shu Pu-erh is a true titan in the world of aged pu-erhs. This 357-gram tea cake combines the three most crucial factors of elite tea: royal raw material from the legendary village of Lao Banzhang, textbook fermentation in Menghai county, and a delicate palace blend of Gongting grade buds. Thanks to its solid age (2019 vintage), the tea has completely shed its "youthful" sharpness, acquiring a noble, deep, and mature character.

Taste and Aroma

Lao Banzhang is renowned for its power, and Menghai's aging technology has transformed this strength into an incredible, velvety softness:

• Aroma: multi-layered and dense. Dominated by notes of precious old wood, noble camphor, damp autumn earth, and hints of dark chocolate.
• Taste: buttery, thick, and incredibly enveloping. Completely free of bitterness. You will experience distinct nutty nuances, dried prunes, and a deep, sweetish aftertaste that lingers for a very long time.
• Infusion color: glossy, like crude oil or melted dark chocolate, with a beautiful cognac rim around the edges of the tasting cup.

Special Features

The wrapper design featuring a golden dragon symbolizes the imperial status of this beverage. And it's not just a metaphor:

Raw material from the Lao Banzhang region is considered the "king of pu-erhs" for its powerful energy effect (Cha Qi), while the tiny palace buds (Gongting) grant the brew a maximum concentration of nutrients.

Aged since 2019, this Shu Pu-erh has become an ideal philosophical yet tonifying drink. It instantly relieves physical fatigue, gathers and clears your thoughts, induces a state of deep mindfulness and calm confidence, and warms you up beautifully from the inside.

Brewing

A collectible pu-erh demands respect and boiling water to fully awaken the power of Lao Banzhang:

1. Portion: Use a pu-erh knife to separate 6–8 grams of tea for 150–200 ml of water. Try not to crush the small buds visible on the cross-section of the cake.
2. Water: Be sure to use purified soft water brought to a rolling boil (95–98°C).
3. Rinsing (mandatory): Pour water over the tea for 5-7 seconds and discard it completely. Enjoy the first aroma rising from the warmed leaves.
4. Gongfu brewing method: Make the first 3-4 steepings quick (infuse for 25-35 seconds and pour into the chahai). Next, increase the steeping time by 10-15 seconds. Thanks to the premium Menghai raw material, the cake easily withstands 5–8 rich infusions.